So I googled the names for these mini gold and blue/ purple potatoes- and I realized that potatoes have fun names!
I had this bag of assorted mini taters kicking around the pantry for a week or so, and they were starting to get a little tetchy (you know, less firm and ready to tuber all over the place!). So I decided to slice, season, and toss them in the oven for lunch.
Here they are in all their post-baking, spicy glory! I don't know if you can tell, but I like my cayenne pepper...
1 bag of tetchy or not so tetchy assorted and colorful taters
A few splashes of extra virgin olive oil (as much as you're comfortable with)
ketchup (for afters, of course)
I heated the oven to around 400 degrees and lined a baking tray with parchment. I halved the potatoes after a good wash under cold water and added the seasoning to taste. Tossed the them in a bit of EVOO and them placed the lot in the oven for about 20-25 minutes, flipping half way.
Our oven is a bit broken, so I usually have to check that nothing has caught fire or turned to ash. I know. Mental.
Just like these taters. Yum! I served them, as a side, with a black bean-corn-zucchini-carrot ratatouille casserole thing, and some romaine.